garlic miso chicken にんにく味噌チキン

I always try to go to the supermarket with a list. It is all about discipline, especially for someone like myself. I love to cook and when I see ingredients on the shelves, I tend to get carried away. Without a list, I would end up with all sorts of (unnecessary) things in my trolley. These things will end up in my fridge or pantry and then (usually) on days when I go through my junk, I would “find” them.

This happened with this tub of miso I had bought. Of course, miso keeps really well in the fridge so it is not too big a deal to have a tub of it sitting in the fridge.

I had half a pack of chicken drumlets left after making this, and I thought it was time to put the miso to use and cook garlic miso chicken using this recipe, something I had been intending to do for a while.

Chicken is really popular in our home and I am always happy to try new ways of cooking them.

This is a really easy recipe.

To start, wash and clean the drumlets. Then, using a fork, pierce the chicken all over.

Place miso in a bowl and added minced garlic to it. Using a whisk, mix them until they are well-combined.

Rub the mixture onto the chicken.

Place the chicken in an air-tight container to marinate for at least 2 hours (but over-night yields the best results) in the fridge.

A few hours before roasting the chicken, add light soy sauce and mirin, and place the chicken back into the fridge.

Line a casserole dish (or baking tray) with aluminium foil and grease the foil with vegetable oil. Arrange the chicken drumlets on the foil.

Roast the chicken at 180°C for about 45 to 50 minutes, and turn them half-way during the cooking process. You can also use the broiling function in your oven. The cooking time will be a lot shorter, depending on your oven, so do keep a close eye on the chicken.

Once the chicken drumlets turn golden-brown, they are ready.

I served my drumlets with rice. If you wish to eat these chicken on their own, you might want to reduce the amount of miso used.

Wash and clean the drumlets. Then, using a fork, pierce the chicken all over.

Place miso in a bowl and added minced garlic to it. Using a whisk, mix them until they are well-combined.

Rub the mixture onto the chicken.

Place the chicken in an air-tight container to marinate for at least 2 hours (but over-night yields the best results) in the fridge.

A few hours before roasting the chicken, add light soy sauce and mirin, and place the chicken back into the fridge.

Line a casserole dish (or baking tray) with aluminium foil and grease the foil with vegetable oil. Arrange the chicken drumlets on the foil.

Roast the chicken at 200°C for about 45 to 50 minutes, and turn them half-way during the cooking process. You can also use the broiling function in your oven. The cooking time will be a lot shorter, depending on your oven, so do keep a close eye on the chicken.

Once the chicken drumlets turn golden-brown, they are ready.

Notes

Alternatively, line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.

This makes me wonder why I’d never thought of using this recipe to cook a whole chicken before?!?! That is a fabulous idea Michelle! Thank you for sharing. PS: I am really glad your kiddo likes this too 🙂